This multipurpose pie dough, from "Root to Leaf" by chef Steven Satterfield can be used in a variety of recipes, including quiche.
To prepare dough: Place the cut butter in the freezer to chill. Meanwhile, in a mixing bowl, combine the 1¼ cups flour, salt, and sugar. Get some ice water ready. Add the chilled butter to the mixing bowl and, with both hands, rub the diced butter between your fingers through the flour until the texture resembles coarse meal, with some pea-size chunks of butter remaining. Drizzle 3 tablespoons ice water into the flour mixture and mix with a large spoon or spatula until the dough just comes together. On a floured surface, turn out the dough and pat gently into a disk. Lightly coat the top surface with flour, cover the disk in plastic wrap, and refrigerate for a minimum of 1 hour before rolling out. The dough can be stored refrigerated for up to 2 weeks or frozen for up to 6 months.
To blind-bake a single crust: Roll between 2 sheets of parchment to a 14-inch circle. Place the dough and parchment in the freezer for 5 minutes, then peel the top sheet of parchment off the dough. Invert and center over a 9-inch pie pan; remove the second sheet of the parchment and gently ease the dough into the bottom and up the sides of the pan. Crimp the edges. Freeze for 30 minutes.
Heat the oven to 350°F. Remove the crust from the freezer. Line with a fresh sheet of parchment. Fill with a layer of pie weights or dried beans, making sure they fit snugly against the sides. Bake until the crust is set, about 20 minutes. Gently remove the parchment and weights and return the pan to the oven to bake until the crust is lightly browned, approximately 10 more minutes. Remove and let cool.